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Emma Kobolakis

Emma Kobolakis

Columnist

A writer, editor, and dessert maker rapidly expanding her culinary portfolio. This means eating, a lot. And if not eating, tasting. And if not tasting, staring. She likes to pretend her eyeballs can record video.

  • Location: New York
  • Favorite foods: Animal fat. Grilled meat with lemon. Fresh berries and cream. Big, deep bowls of ramen. Eggs as sauce. Eggs in general.
  • Last bite on earth: Whatever it is, it should double as cause of death.

Ample Hills' PB&J Ice Cream

Behind the Scenes in Nick's Home Kitchen

Yes. I love a bare counter. So relaxing and pleasing to the eye. And so much room for ACTIVITIES!

How to Make Sprinkles Ice Cream (and Set Your Inner Child Free)

Woo Bravetart! I was hoping for a shoutout to her.

Also, I'm doing Ample Hills' cookbook for the next two weeks. Right up your alley, Mr. Ice Creamist.

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@redbadger: Thanks so much for the review! I'm so glad it turned out well. Yes, fresh eggs are the way to go here.

Chocolate and Passion Fruit Pots de Crème with Lychees and Candied Ginger

@melchef: What a lovely idea! I wholeheartedly support that.

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

Yes! I order ramen sometimes just to eat the marinated egg. It's my favorite part. Going to have to try dis.

Cheesy Smoked Paprika Crackers

This sounds delicious! I'm going to try it out.

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@candide: Had I used powdered gelatin, I would have provided a note. But as I said, since sheet gelatin is widely available online, I did not.

Bake the Book: Brillat-Savarin Cheesecake with Mango and Passion Fruit

@Victoria Robinson: No worries! Guess that means you just really, really like it :)

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@candide: Moreover, if you were concerned about the proper ratio of powdered:sheet gelatin, a little Googling would have led you to that article, which contains an applicable answer.

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@candide: The conversion between sheet vs powdered gelatin isn't that simple. Take a look at this Kitchn article detailing the issue: http://www.thekitchn.com/whats-the-difference-gelatin-p-99070

I have to disagree with your comment that Americans don't have access to sheet gelatin. It's sold online, which is where I purchased mine, and for a very low price. Link here: http://www.modernistpantry.com/gelatin-sheets-silver.html?kw={keyword}&gclid=CLvIivLzv70CFWxp7AodRFkAwg

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@candide: That would be a better suggestion for the chef.

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@Hsiao-hui Yes, you can, though it won't be exactly the same as using Brillat-Savarin.

Bake the Book: Frenchie

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@Bakeallthethings: Also, that's why the cheesecake is thickened with gelatin, so the ingredients solidify without the application of heat. Baking gelatin is not a good idea.

Brillat-Savarin Cheesecake with Mango and Passion Fruit

@Bakeallthethings: In the recipe, the eggs are beaten, with sugar, until they have "tripled in volume." Without the airy eggs, the cheesecake would be a cheese block. The eggs and sugar add a necessary lightness and sweetness. The cheesecake cannot be baked; I believe it's because the cheese wouldn't stand up to the heat. If you're worried about uncooked egg in your dessert, keep in mind there are three eggs for eight servings of dessert.

Jay's Apple Cider Cream Pie

Oh my! Was the cider or cream off at all? Sorry to hear it. Glad you tried it out, though!

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

@Tracie Lee: Yes! Very cool!

Bake the Book: Apple Cider Cream Pie

Sounds like you two have wrapped up your discussion, but I'm just here to say that no, it didn't taste too sweet to me. It is, after all, a pie.

Bake the Book: Malted Chess Pie

@BostonAdam; It's malted milk powder. I'll add "milk" to the text above.

Glad you're getting some use of the syrup! What was the original recipe for, barley candy?

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

Oh, man. This infographic is kind of strange and really great at the same time. How were the individual layers composed? I like moving them around, it's entertaining.

Also I'm hungry.

Samantha Bee's Salty Caramel

@Phong623: Do it! It's so easy! Let me know how it turns out :)

Samantha Bee's Salty Caramel

@Matthead: That's because it's salted to taste. @Josh Mandel is correct.

@conniehatch: The recipe is correct, it's 1 stick of butter which melts down to 1/2 cup of browned butter.

Samantha Bee's Salty Caramel

Chai Chess Pie

@Mackerley: @ladykave said exactly what I was going to. Thanks, Allison, for contributing!

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